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Effect of Drying Methods on Properties of Potato Flour and Noodles Made with Potato Flour

This work investigated the impact of three drying methods on structural and functional properties of potato flour (PF), as well as the quality characteristics of fresh noodles made from wheat-potato flours. The results indicated that ethanol drying (ED) and oven drying (OD) had small effects on the...

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Detalles Bibliográficos
Autores principales:	Bao, Huan, Zhou, Jiaping, Yu, Jinglin, Wang, Shujun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8158102/ https://www.ncbi.nlm.nih.gov/pubmed/34070076 http://dx.doi.org/10.3390/foods10051115

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